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Sausage & Brussels Sprouts Hash

Nicole Kearsley
Short on time? This one pan hash is ready to eat in under 30 minutes. Field roast Apple-sage sausages tossed in smoked paprika sauteed with brussels sprouts and sweet potatoes then drizzled with maple chipotle sauce and toasted pumpkin seeds makes this dish a whole lot of yum.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Main Course
Cuisine Mexican, Vegan
Servings 2

Ingredients
  

  • 4 pieces Field roast Apple-Sage sausages sliced
  • 1 pound Brussels Sprouts trimmed & halved
  • 1 piece Large Sweet Potato cubed
  • 1 tablespoon Chipotle Pepper in adobo
  • 2 tablespoons Maple Syrup
  • ¼ cup Vegan Mayonnaise
  • 1 piece Lime
  • 2 teaspoons Smoked Paprika
  • ¼ cup Pumpkin Seeds

Instructions
 

  • Combine the chipotle in adobo, maple syrup, vegan mayonnaise and juice from the lime. Add a pinch of salt and mix. Set aside.
  • Place a large nonstick skillet or cast iron pan over medium-high heat. Toast pumpkin seeds until they start to pop, approximately 4 minutes. Remove from pan.
  • Add 2Tbsp vegetable oil to skillet. Toss the sliced sausages with the smoked paprika. Add the sausages to the skillet, sprinkle and cook, tossing occasionally, until browned on both sides, approximately 4 to 5 minutes. Transfer to a plate.
  • Return the skillet to medium-high heat and add the brussels sprouts and sweet potato. Cook, tossing occasionally, until charred in places, approximately 5 minutes.
  • Add 2/3 cup water, cover and reduce heat to medium-low. Allow vegetables to steam until tender, approximately 4 to 5 minutes.
  • Return the sausage to the skillet and cook until heated through, about 1 to 2 minutes. Season with salt and pepper.
  • Serve hash drizzled with maple-chipotle cream. Sprinkle with toasted pumpkin seeds.

Notes

MAKE IT SPICY: Include hot sauce upon serving.
SLOW PAN-ROASTING: Slow pan-roasting (as opposed to boiling) softens the Brussels sprouts and sweet potatoes from the inside while leaving a little bite. Plus, the sweet potatoes and roasted Brussels sprouts get a light smoky aroma and a crisp texture to their outsides.
Keyword plant based, vegan